INGREDIENTS

1 cup Sweet Onions  , minced 
1/2 tsp. Fresh Garlic , minced 
2 tsp. Savory Roasted Chicken Base (Custom Culinary)   
36 oz. vol. Hoeegarden Wheat Ale   
1 3/4 cups  Orange Marmalade  
1/4 cup Dijon Mustard  
1/2 tsp. Kosher Salt  

DIRECTIONS

1.) Heat onions and garlic in medium saucepot over medium high heat.

2.) Add Hoeegarden, marmalade and chicken base. Stir to dissolve marmalade and chicken base.

3.) Bring to a boil and whisk in Dijon mustard.

4.) Reduce by half or until sauce becomes a syrup consistency.

5.) Add salt if needed.

6.) Hold warm for Chicken L’Orange Crepes.